Serve in aFizz or Highball (8oz to 10oz)
Lemon zest twist (discarded)
How to make:
SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass charged with soda. TOP with cider.
|5/6 fl oz||Bourbon whiskey|
|1/3 fl oz||Giffard Creme de Peche de Vigne|
|5/6 fl oz||Lemon juice (freshly squeezed)|
|1/3 fl oz||Giffard Sugar Cane Syrup|
|1/3 fl oz||Pasteurised egg white|
|1 1/3 fl oz||Thomas Henry Soda Water|
|5/6 fl oz||Dry cider|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Peach and bourbon combine harmoniously in this easy-drinking well-balanced fizz.
Adapted from a recipe created in 2017 by Max and Noel Venning at Three Sheets, London, England.